Recent content by Carol7368

Not without pinning my arm behind my back!! I am kinda "brassy" on occasion, though:p

After much deliberation, I've come to the conclusion that "I" am the oldest piece of equipment in my kitchen. I still work well, haven't rusted noticably, and if you soak me well, I clean up pretty nice! :rolleyes:

Jenny, I'm wondering if you are talking about the method where you take herbals and flush your colon with lots of water to rid your system of matter that has accumulated for years. I see a doctor on an infomercial who sells this product and I have read a little bit about the treatment and it...

:eek: OH MY! What was I thinking:D Just calm yourself, I am extremely careful when I am throwing letters around the board, Vanna:D

Oh WOW!! I've seen Julia Child make both of these on her original program and had no idea that this was what we were talking about. Julia used to do fabulous desserts that were traditional French cooking, and I don't really think she put her own spin on them. These sound very traditional, just...

Okay, I've been as patient as I can be about waiting to get an answer on what a French cake really is. Somebody, please, give us the inside scoop on this! I know about French fries, French kisses and French silk pie; but this one is a newbie.......somebody give.......:confused: Carol

I do hope you try it - the best quickie dessert I have. Bob is a chocoholic and it's his favorite. :D Carol

Lyn, This sounds better than a totally cream cheese frosting, which I think is too rich and heavy on most cakes. I am anxious to try this one - thanks for posting! Carol

Geraldine, It's so cold and windy here in Atlanta, that I'm going to take Monday and try your pie crust recipe. I think more than anything else, baking things such as pie crusts, biscuits, etc. comes from practice. Just the getting familiar with a recipe or a technique has a lot to do with the...

I read the message from Cookies, and I wanted to share something that might help her. I also have a bad back, and have arranged everything so that I can sit on a stool and wash dishes. Everybody who watches gets so tickled cause everything I have is arranged to wash and dry by hand and it's so...

Norma, When you make them, stack a bunch of layers and cut all at the same time. I love these crusts for appetizers and desserts, cause you can always count on their consistency. When I make my own, according to the weather, crusts can be flaky or tough; but the Pillsbury are always the same!

Yes, I swear by those Pillsbury crusts and have used them for many years! I don't have the patience for making pie crusts, and these are so easy to keep in the refrigerator. I especially like them for fried pies - cut out with a drinking glass, put in about a teaspoon of filling, fold over and...

This is quick, easy and delicious - Chocolate Cobbler 6 Tbsp. margarine 1 cup self-rising flour 3/4 cup sugar 1 1/2 Tbsp.cocoa 1/2 cup milk 1 tsp. vanilla 1 cup sugar 1/4 cup cocoa 1 1/2 cup boiling water Melt 6 Tbsp margarine in 13x9 pan in 350 oven. Mix flour, 3/4 cup sugar...

Coconut Pineapple Pie 2 Deep Dish Pie Crust (Unbaked) 4 Eggs 2 Cups Sugar 6 oz Crushed Pineapple (Drained) 1 Stick Margarine 2 Tablespoons Flour 1 Cup Coconut Preheat oven to 350 Mix all ingredients together and pour into pie crust. Bake until set (approx 30 - 35 minutes)

When I read about the egg shells, I remembered my grandmother used to keep a gallon jar of eggshells in water to put on her African violets - least I think that's what she did with it. What is in eggshells that seems to work for everything? :)